Vegetarian romanesco risotto vegetarian

Preparing the romanesco risotto – 5 minutes

Peel and finely dice the onion and the garlic cloves. Heat a drizzle of olive oil in a medium-sized frying pan and sauté the onion and garlic until translucent. Briefly toast the almonds in a dry frying pan.

Keep an eye on the almonds as they can burn quickly. 

Finishing the risotto – 25 minutes

Add the risotto rice to a medium frying pan with the onion and garlic. Sauté for 5 minutes over a medium heat. Deglaze the pan with the white wine. Once the rice has absorbed almost all the white wine, start adding the vegetable stock, a little at a time.

Continue adding the stock, and stirring, until the risotto is cooked. Meanwhile, cut half of the romanesco into florets. Heat a dash of olive oil in the same medium-sized frying pan you used to toast the almonds.

Sauté the romanesco florets over a medium heat for 5 minutes. Add the cooked romanesco to the pan of risotto. Season with salt and pepper.

Serve this vegetarian romanesco risotto on a deep plate, adding grated Parmesan as desired. Sprinkle the toasted almonds over the top. Bon appetit!